So with the ridiculous amount of tomatoes that our plants keep gracing us with, we have been in mega sauce production mode. No sooner had I finished making a wicked large batch of spaghetti sauce, than we yielded another crop of tomatoes and I was left going, OK, more sauce! I wanted meatballs, but I try to reserve my “red meat moments” for my occasional steak. Turkey it was!

Ground turkey can be a hazard unto itself. Because there are not percentages of fat to meat ratio on a number of ground turkey products, you can actually end up eating something MORE unhealthy than an 80/20 ground beef. When buying turkey, look for lean or extra lean meat. I conveniently found a 99% to 1% ratio this time. It was really yummy. Also, you can opt to bake them, but with all of this heat I went for the skillet!

1.) Add everything to a bowl. Mix it up with your hands until you can’t see the individual elements anymore.
2.) In a large frying pan, heat up enough oil to lightly cover the bottom of the pan over medium – medium high heat.
3.) While your oil heats up, roll your meatballs. I made them about an inch in diameter. If you try to roll them too hard, they can just fall to pieces. It is best to give a little roll between your palms, and then shape them into circles.
4.) When they are complete, gently place them in the pan. I usually try to “seal” 3 sides of them, and then just toss them around in the pan every couple of minutes until they are brown on all sides. It took about 20-25 minutes I think (but honestly, I wasn’t hawk-eyeing the clock). I cut into one at about 15-20 minutes and saw that it wasn’t quite done. I let them go another 5 and they were good to go. Serve in sammies or atop your favorite pasta.